1 kg Gourmet Gelato Base 2.2 kg water 800 g Gorgonzola cheese
Mix the ingredients in boiling water. Place the mixture into the batch freezer/gelato-maker. Remove the gelato from the batch freezer when it reaches approx -4/-5°C.
Presentation Serve the gelato with walnut granules and Fabbri Crockoloso Honey & Quinoa.
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